National Institute of Intellectual Property
|
Status |
Valid |
|
(111) No. of registrations |
33-1 |
|
Type of TP |
Certificate of geographical indication |
|
(210) Application Number |
33-1 |
|
(220) Date of application |
03.09.2024 |
|
(540) Image |
ULYTAU UNY. |
|
(730) Owner |
Samadi-2030 Limited Liability Partnership |
|
(450) Number and date of the bulletin |
№ 49 - 06.12.2024 |
|
(181) Validity period Type of product |
03.09.2034 Flour |
|
Indication of the place of production of the goods (boundaries of the geographical object): oblast. Ulytau, Zhezkazgan city Description of the quality, reputation and (or) other characteristics of the goods: The main activity of the company is the production and sale of wheat flour of the highest and first grades. The enterprise has a production base to fully ensure flour production and is one of the main flour producers in the region, 70% of raw materials of local origin in Ulytau. Availability of its own production facilities and other fixed assets to carry out the production process. Mill complex with a total area of 10 000 sq. m., necessary production and packaging equipment, grain storage facilities of 16000 tons, vehicle fleets. The raw material used for production is soft class 3 wheat grown in Ulytau region, which differs favorably in quality among similar varieties of wheat grown in Northern Kazakhstan. Its distinguishing feature: gluten from 26 and more, which is closer to hard wheat, which increases the baking properties of flour. Flour produced in Uлытау region is an excellent product for the preparation of products from yeast, puff and sand dough, bread, pancakes, cookies, cakes and other pastries, has a pleasant taste and aroma. Produced products - wheat fortified flour from the total production volume in physical terms: 20% is the production of flour of the highest grade, 57% of flour of the first grade, the most demanded among consumers-bakeries, production waste - related products such as: bran and flour of the lowest second grade are 22.5% and 0.5%. Flour produced in Ulytau region from ecologically high-quality raw materials in 100 grams of the product contains healthy vitamins, minerals, proteins, fats, carbohydrates, fiber, vitamins B1, B2, folic acid, potassium, calcium, magnesium, iron. The energy value of flour is 347.8 cal. Physical, chemical, microbiological, organoleptic or other characteristics: Flour quality indicators Composition of fortified wheat baking flour. 100g of the product contains: proteins, fats, carbohydrates, vitamins, B1, B2, folic acid. acid, potassium, calcium, magnesium, iron. Energy value of flour: 347.8 Kcal Gluten - 32 and more, whiteness - in accordance with ST RK Highest grade Protein - 10.3g. Fats - 1.1g. Carbohydrates - 68.9g. Energy value: 334 Kcal Humidity - not more than 15% Whiteness - white, white with a creamy tint Ash content - not more than 0.50% Gluten - 29-31% First grade Protein-10.6g. Fats-1.3g. Carbohydrates-67.6g. Energy value: 331 Kcal Humidity - not more than 15% Whiteness - white, white with a yellow tint Ash content - not more than 0.70% Gluten - 33-36% Toxic elements Lead - 0.024 Arsenic - 0.03 Cadmium - less than 0.003 Mercury - 0 Mycotoxins Aflotoxin B1 - 0 Deoxynivalenol - 0 T-2 toxin - 0 Zearalenone - 0 Ochratoxin - 0 Pesticides HCCH ( α,,isomers) - DDT and its metabolites - 0 2,4D acid, its salts and esters - 0 Hexachlorobenzene - 0 Mercury organic pesticides - 0 Infestation by bread stock pests (insects, mites) -0 Contamination by bread stock pests (insects, mites) -0 Infection with pathogens of "potato bread disease" - 0 Radionuclides - 0 Cesium - 4.76+/- 7.15 Description of the method of production of the product, as well as information on the conditions of its storage and transportation: The company is equipped with all the necessary production facilities for flour production, including the processing, cleaning and grinding of raw materials. The incoming raw materials go through all stages before packaging. The mill complex has the necessary production and packaging equipment, grain storage facilities, and trucking fleets Production of flour is carried out by technology on equipment ORTAS (Turkey), packed flour is packed in 50kg, 25kg, 10kg, 5kg, 2kg. After packing the flour is stored in a cool, dry warehouse with humidity not exceeding 70%, at a temperature not exceeding 25 degrees Celsius. During transportation all sanitary and hygienic conditions of finished products are observed, by motor transport of 7.5 tons. Shelf life 1 year. |
|
